Tag Archives: potatoes

Caramelized garlic chicken, roasted parmesan potatoes, and Southern Style green beans


I’m not going to give amounts, just use what you need to suit your family’s appetites and taste.

Caramelized garlic chicken:
Boneless skinless chicken breasts (either pounded thin or butterflied)
minced garlic
brown sugar

In a small saucepan, heat oil over medium high heat. Add about 3 T minced garlic. Stir, but take the pan off the heat before the garlic browns. Add in an equal amount of brown sugar. Stir to dissolve, and set aside. Put chicken on a large roasting pan covered with aluminum foil and sprayed with nonstick cooking spray. Brush the chicken with the oil. Bake at 500* for 10 minutes. (At this point, the brown sugar started to scorch where there wasn’t much oil, so I took it out, and added about a half inch of chicken broth). Continue cooking for another 8 minutes.

Roasted Parmesan Potatoes:

Potatoes, cubed
seasonings (i used garlic powder, salt pepper, oregano and a bit of tarragon).

Place cubed potatoes into a casserole dish. Pour some oil over and season. Combine to coat evenly. Cook at 500* for 10 minutes. Take out and stir, continue cooking for 8 minutes. Sprinkle with Parmesan cheese and broil until cheese is golden brown.

Southern Style green beans:

2 cans green beans
Superior Touch better than bullion beef base (about 3 T)

In a saucepan or microwave safe casserole, combine beans and base. Cook until base has melted and beans are heated through.

Caramelized Garlic Chicken, Roasted Parmesan Potatoes, Southern Style green beans


Garlic Mashed Potatoes & Beef Bake

Creamy potatoes on top of a beefy casserole
1 pound ground beef or turkey
1 can 10.75 oz Campbells Condensed Cream of Mushroom Soup with Roasted Garlic
1 Tbs Worcestershire Sauce
1 bag 16 oz frozen veggies (cauliflower, broccoli, carrots)
2 cups water
3 Tbs margarine or butter
3/4 cup milk
2 cups instant mashed potatoes
1. Cook beef in skillet until browned and pour off fat.
2. Mix beef, 1/2 can soup, Worcestershire, and veggies in shallow 2 qt casserole.
3. Mix water, margarine, and remaining soup in saucepan.  Heat to a boil.  Remove from heat.  Stir in milk.  Slowly stir in potatoes.  Spoon potatoes onto beef mixture.
4. Bake at 400*F for 20 minutes or until hot. 
I haven’t tried this recipe.